Apple cider vinegar is produced by fermenting apples, so it turns into acetic acid, the active ingredient in it. When the starch and acid in the apple meet with the vinegar, it is easily fermented. As a result, apple cider vinegar is formed. Apple cider vinegar contains vitamins A, B2, B6, C, and E as well as many beneficial minerals, especially potassium, phosphorus, calcium, and magnesium. According to the results of a study conducted in Japan in 2009, apple cider vinegar helps fat burning, reduces fat storage, and speeds up metabolism. The most prominent feature among the benefits of apple cider vinegar is its regulating effect on blood sugar. Apple cider vinegar has powerful antibacterial properties. Thanks to its antibacterial properties, it destroys bacteria and germs. It creates a protective shield against diseases by strengthening the immune system. It helps to increase probiotic bacteria. So what is apple cider vinegar mother?
The mother of vinegar, which is an opaque, gel-like layer that forms on the vinegar as a result of the natural fermentation process, contains acetic acid bacteria. The vinegar mother formed on the surface transforms ethyl alcohol into acetic acid. In other words, the vinegar mother is a natural product formed during the process of vinegar making, it provides the unique smell and taste of the vinegar, it is in one piece and slippery structure. Besides, the color of the vinegar mother can vary depending on the color of the fruit it is made from.